I love making banana bread. One, because I always seem to have super ripe bananas lying around, two, because it’s super easy, and three, it’s delicious! I’ve been unable to find my loaf tins that I usually make banana bread in, so I decided to make muffins, mini ones of course.
This is my typical banana bread recipe with some adjustments. I made it refined sugar free, swapping granulated sugar for honey. It might seem like a big change but the muffins are still delicious.
YOU WILL NEED:
•Mini muffin tins
•Large bowl
•Small bowl
•Whisk
MAKES: 24 mini muffins
INGREDIENTS:
DRY:
•2 ripe bananas, mashed
•1 cup gluten free flour mix (150 grams)
•1/4 cup mini chocolate chips (47 grams)
•1 teaspoon baking powder
•1 teaspoon baking soda
•1/2 teaspoon ground cinnamon
WET:
•2 large eggs, room temperature
•1/4 cup honey (30 grams)
•2 tablespoons coconut oil, melted and slightly cooled (30 mL)
•1 teaspoon vanilla extract
DIRECTIONS:
1.) Preheat the oven to 350ºF and grease two mini muffin trays with pan spray.
2.) In a large bowl, mash two ripe bananas, then add in the coconut oil, honey, and vanilla extract. Whisk together until well combined and fluffy, about 2 minutes.
3.) In a small bowl, combine the flour, baking powder, baking soda, and cinnamon. Then, sift into the wet mixture. Mix together until all the dry ingredients have been incorporated. Then, fold in the chocolate chips.
4.) Evenly divide the mixture into the muffin tins. Bake for 12-13 minutes, or until a tester inserted into the center of the muffins comes out clean.
*Store in a covered container for up to 3 days.
